I am making cupcakes for a coffee lover at work. Does anyone have a good recipe for a coffee flavored cupcake?

Answer 1

Just add a couple of tablespoons of either cold espresso or instant coffee granules to a regular chocolate cupcake recipe or box cake mix. You could also substitute strong cold coffee for the water in the box cake directions.

Answer 2

Chocolate Kahlua Cake

1(18 1/4 ounce) box chocolate cake mix
1/2 cup vegetable oil
1 (3 ounce) box instant chocolate pudding mix
4 eggs
3/4 cup strong coffee
3/4 cup Kahlua
Glaze
1 cup powdered sugar
2 tablespoons strong coffee
4 tablespoons Kahlua


Combine all cake ingredients at medium speed until well blended.
Pour into greased and floured 9 x 13 inch pan.
Bake at 350 degrees for 40 to 45 minutes.
Cool in pan.
Mix glaze ingredients together.
Poke holes in cooled cake and glaze.

Make cupcakes instead of a 13x9 cake

Answer 3

Coffee Cupcakes with Espresso Syrup (Adapted from CL)

Cupcake batter

2 tablespoons boiling water
4 teaspoons instant espresso powder
1/3 cup buttermilk
3/4 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
5 tablespoons butter, softened
2 teaspoons vanilla extract
2 large eggs
10 chocolate covered espresso beans

Syrup

1/4 cup granulated sugar
1/4 cup water
2 tablespoons instant espresso powder
2 tablespoons brown rice syrup
1/4 teaspoon vanilla extract
Confectioners' sugar to dust

Preheat oven to 350

In a medium bowl, combine 2 tablespoons boiling water and 4 teaspoons espresso, stirring until espresso dissolves. Stir in buttermilk.

In a small bowl, whisk together flour, baking soda, and salt.

In a large mixing bowl, beat together 3/4 cup granulated sugar, butter, and 2 teaspoons vanilla extract. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Press one chocolate covered espresso bean in the center of each cupcake. Use a toothpick to press the bean down into the middle of the batter.

Spoon batter into 10 cups of a 12 cup muffin tin lightly coated with cooking spray. Fill the remaining 2 cups halfway with water. Bake 18-20 minutes or until a toothpick inserted in center comes out almost clean. Cool in pan for 10 minutes on a wire rack and then remove cupcakes.

In a small saucepan, combine 1/4 cup granulated sugar, 1/4 cup water, 2 tablespoons espresso, brown rice syrup, and 1/4 teaspoon vanilla extract. Bring to a boil. Reduce heat and simmer about 3-5 minutes. Using a toothpick, pierce the cupcake tops several times. Brush espresso syrup evenly over each cupcake. Cool completely on wire rack. Sift confectioners' sugar over the top before serving.

Makes 10

Answer 4

Cappuccino Cake
Cappuccino Cake

1 tablespoon butter
2 tablespoons fine dry bread crumbs
4 ounces unsweetened chocolate
1/2 cup water
1/4 cup instant espresso granules
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
1 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup buttermilk
1 teaspoon vanilla

Grease two 8-inch cake pans with 1 tablespoon butter; sprinkle with
breadcrumbs. Set aside.
In top of double boiler over low heat combine chocolate, water and
coffee granules; stir until chocolate is melted, espresso granules are
dissolved and mixture is smooth.
In large mixing bowl cream 1/2 cup butter. Gradually add sugar,
beating well. Add eggs, one at a time, beating well after each
addition. Add chocolate mixture and beat well. Combine flour, baking
powder, soda and cinnamon. Add to creamed mixture alternately with
buttermilk, beating at low speed, beginning and ending with flour. Do
not overbeat. Stir in vanilla. Pour batter into prepared cake pans.
Bake 20 to 25 minutes at 350:F. Cool in pans 10 minutes. Remove from
pans and cool completely. Spread Cappuccino Frosting between layers
and on top of cake.

Cappuccino Frosting

1 cup heavy cream
1 tablespoon instant espresso powder, or whole espresso coffee beans
1/2 of a good-quality, moist, supple vanilla bean, split lengthwise
1 cinnamon stick
2 tablespoons confectioner's sugar

While cake layers are baking, scald the cream; add 1 tablespoon
instant espresso powder or espresso beans, the vanilla bean, and the
cinnamon stick. Allow the cream to stand off the heat until cool;
refrigerate. When cream is completely cold, beat it, gradually adding
2 tablespoons confectioner's sugar. Continue to beat until stiff peaks
form.



Source:

rec.food.recipes

Answer 5

Coffee Cupcakes
2 tablespoons instant coffee
1 1/3 cups water
1 package angel food cake mix

Dissolve instant coffee in water in large mixing bowl. Add cake mix and prepare as directed on package. Spoon into paper baking cups, set in muffin pans or on baking sheets.
Bake at 375 degrees for 15-20 minutes or until tops spring back when lightly pressed. Remove from pans and cool on rack. Frost if desired. Makes about 3 dozen.

Frost with favorite store-bought chocolate frosting or use frosting recipe below.

Chocolate Hazelnut Frosting
1/2 package (11.5-oz) milk chocolate morsels (or bittersweet chocolate chips)
3 tablespoons butter, softened
1 tablespoon hazelnut flavored liqueur
2 1/4 cups sifted confectioners' sugar
1/3 cup heavy cream


Melt chocolate morsels over hot (not boiling) water; stir until smooth. Set aside; cool 15 minutes.

In large bowl, combine butter and hazelnut flavored liqueur; beat well. Blend in melted morsels.

Gradually add confectioners' sugar alternately with heavy cream.

Makes about 2 cups frosting.

Answer 6

I LOVE theese....
Cappuccino Cupcakes

Prep: 10 minutes
Bake: 17 to 20 minutes

Ingredients
2 cups all-purpose flour
1-1/2 cups sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup prepared prune butter
1/4 cup vegetable oil
2 eggs
1/4 cup instant espresso powder, dissolved in 1/2 cup warm water
2 teaspoons vanilla
1-1/2 cups frozen nondairy low-fat whipped topping, thawed
Unsweetened cocoa powder, for dusting


Directions
1. Heat oven to 350 degrees F. Lightly coat 18 standard-size muffin-pan cups with nonstick cooking spray.
2. Whisk together flour, sugar, cocoa powder, baking soda and salt in small bowl.
3. Stir together prune butter, oil, eggs, dissolved espresso and vanilla in large bowl. Stir in flour mixture until blended. Spoon batter evenly into prepared muffin cups, filling each cup about halfway full.
4. Bake in 350 degree F oven 17 to 20 minutes or until tops spring back when lightly touched. Cool cupcakes in pan for 3 minutes. Turn out onto wire rack to cool completely.
5. Just before serving, frost each cupcake with a tablespoonful of whipped topping. Dust with cocoa powder through fine-mesh sieve. Makes 18 cupcakes

Answer 7

You should try going to allrecipes.com. Almost everything that I make comes from that site. People try and rate recipes that are posted. You can find a recipe with tons of reviews that received 5 stars. People also post things about the recipe they have changed or saying why they didn't like it. Hope this helps.

Answer 8

Chocolate Banana Cupcakes

2 cups all-purpose flour
3/4 cup granulated sugar, divided use
1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 (8-ounce) container plain lowfat yogurt
1/2 cup mashed ripe banana
1/4 cup fat-free milk
1/3 cup canola oil or vegetable oil
2 teaspoons vanilla extract
3 large egg whites

White Glaze (recipe follows)
Heat oven to 350°F. Line muffin cups (2 1/2-inches in diameter), with foil bake cups.
Stir together flour, 1/4 cup sugar, cocoa, baking soda, baking powder and salt in large bowl; set aside.
In medium bowl, stir together yogurt, banana, milk, oil and vanilla; set aside.
In small bowl, beat egg whites until foamy. Gradually add remaining 1/2 cup sugar, beating well after each addition until stiff peaks form.
Stir yogurt mixture into flour mixture until moistened; fold in one-third of egg white mixture. Gently fold in remaining egg white mixture.
Fill muffin cups 3/4 full with batter.
Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.
Drizzle White Glaze over tops of cupcakes. Let stand until set. Store, covered, at room temperature.
Makes 20 cupcakes.
White Glaze: In small bowl, stir together 1/2 cup powdered sugar and 3 to 4 teaspoons warm water; beat until smooth and of desired consistency.



Double Chip Peanut Butter Cupcakes

1 cup crunchy style peanut butter
1/2 cup firmly packed brown sugar
1 (18.25 to 18.5-ounce) package yellow cake mix
1 cup water
1/4 cup LAND O LAKES® Butter, melted
3 large eggs
1/2 cup miniature semi-sweet real chocolate chips
1/2 cup butterscotch-flavored chips
Heat oven to 350°F.
Combine peanut butter, brown sugar and cake mix in large mixer bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs (1 minute). Reserve 1/2 cup peanut butter mixture. Set aside.
Add water, butter and eggs to remaining peanut butter mixture. Beat at medium speed, scraping bowl often, until well mixed (2 to 3 minutes). Stir in 1/2 cup chocolate chips and 1/4 cup butterscotch chips by hand. Spoon batter into paper-lined 12-cup muffin pans, filling each cup half full.
Combine reserved 1/2 cup peanut butter mixture and remaining butterscotch chips in medium bowl. Sprinkle about 1 teaspoon mixture over each cupcake. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans.
Makes 2 1/2 dozen cupcakes.

Answer 9

how sweet of you.. i havent tried this recipe..

http://chockylit.blogspot.com/2006/05/vietnamese-coffee-cupcakes.html